Taco Salad

I used to love when my Michigan relatives came for a visit. We’d send my uncle off to the park in the morning to reserve a picnic table (and clean off the bird poop). A few hours later, the Americans would arrive in their visors and Detroit Tigers hats, car trunks loaded up with boxes of chips and buckets of Kentucky Fried Chicken, announcing, “Oh my gad! Can someone get Bannie a pap?”

It was Bonnie, in fact, who first introduced me to Taco Salad. I remember the exact moment she brought out the bowl, tore open a bag of Doritos, crushed them up and poured them in. “Cheez of Whiz," I thought. “Them American cakers know how to do things right.”

Perfect for a summer picnic, Taco Salad (not to be confused with the equally delicious Taco Salad Casserole) combines ground beef, cheese, iceberg lettuce, and yes, Doritos. I’m warning you ahead of time – you won’t be able to stop eating this. Make sure there are other people around. Otherwise, your tears will make the Doritos all soggy.

4 tomatoes, chopped
1 onion, chopped (see note)
1 pound ground beef, cooked
1 cup shredded cheddar cheese
1 bag crushed Doritos
1 head lettuce
250 ml bottle Catalina salad dressing

Prepare everything ahead of time. Mix everything together approximately five minutes before serving. (This salad is great for large gatherings. Even half this recipe makes a large salad suitable for a family of four.)

Note: My taste testers found the onion a bit strong. I used white onion. They suggested green onions might be better. Whatever. Everyone’s a critic.

Source: What’s Cooking at St. Joseph